Leave a Review

Reviews

I made this receipe two nights in a row. It was a great hit. Used different vegetables: cauliflower, red peppers and red onions. Only used 1 tbs olive oil. Definitely will make it again.

aepikman
/ 11.22.2015

flag if inappropriate

Delicious! I have made this a few times, and it's wonderful. Would definitely recommend for a dinner party.

nesswhaler
from Stratford, CT
/ 03.13.2014

flag if inappropriate

I wasn't a big fan of this, it seemed that the balsamic vinegar imparted too much of a sharp taste for me. I agree with other reviewers however that 1/2 cup of oil is more than enough for an even roasting with no soggy vegetables.

kirschwasser37
from Galveston, TX
/ 12.05.2011

flag if inappropriate

This is one that I will make again for sure. Very flavorful. I'm usually not a fan of roasted vegetable, but I find using less oil and roasting just a bit longer than recommended improves the texture.

A Cook
/ 09.07.2011

flag if inappropriate

Delicious! I used a LOT more basil than is called for here...like probably 1/4 cup. Also diced up some tempeh and added that in. These veggies are great on their own, but right now I've got them stuffed into quesadillas! :D

cooklaura
from Charlotte, NC
/ 07.03.2011

flag if inappropriate

This is my go-to recipe for roast veggies. I omit the fresh basil since most of the time I'm using winter veg (squash, brussels, roots) and it's not in season. The flavors are excellent. Don't skimp on the garlic. It may sound like a lot, but has the loveliest flavor roasted.

disorientasian
from PDX
/ 12.26.2010

flag if inappropriate

Delicious and easy. Will definitely make this again.

A Cook
from Washington, DC
/ 11.28.2010

flag if inappropriate

The flavor of eggplant ranges from bland to bad. This recipe did very little to change that. Eggplant is not a blank canvas upon which masterpieces are created; it's a weak foundation difficult to build upon. With any other color of skin, eggplant would be ignored as a vegetable. if you've read this far, you probably already own an eggplant. My condolences....;

jeff_engel
/ 11.25.2010

flag if inappropriate

Outstanding recipe - EXCEPT, 1/2 c. oil is WAY
TOO MUCH, the veggies come out sopped with oil.
Use 1/4 c. or less for just a light coat of oil on the
veggies, they will roast perfectly. I would also
recommend using slightly more vinegar and
mustard.

gugootz
from Philadelphia, PA
/ 04.28.2010

flag if inappropriate

Quite possibly the most refreshing recipe for
eggplant I've ever used.
Instead of spreading veggies out on baking
sheets, I opted for one large aluminum lasagna
tin covering with foil, piling all the veggies in to
absorb that red onion goodness with the tang of
balsamic. I'm typically not a squash lover, but
the flavor was so zesty and fresh with a nice
clean finish. I used 2-3 more cloves are garlic,
more than doubled the basil, added more thyme
resulting in equal parts, and added 1 tsp freshly
ground horseradish - I also added a bit more
EVOO. Because I cooked them all in one bin, I
added 10 minutes to cooking time, but stirred
veggies after the initial 35. Next time I think I'll
throw in some chicken-style seitan!